Italian Eggplant Stew (Caponata) | April Bloomfield | The Spotted Pig NYC

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar crunch and flavor at a lower cost.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste and is often less expensive.

Season and drain diced eggplant in a colander to remove bitterness and concentrate cells.

Heat olive oil in a pan until it starts to smoke.

Add crushed chili to the oil and sauté until fragrant.

Add diced onion and celery to the pan and cook for about 30 minutes until soft.

Incorporate tomato sauce and cook for another 30 minutes.

Add sautéed eggplant to the pan gently and stir lightly.

Add a pinch of salted capers to the mixture.

Add broken green olives and Niçoise olives to the pan and stir to combine.

Sprinkle in a little more salt to taste, being mindful of the saltiness from the capers and olives.

Add a couple of splashes of herby vinegar made from red wine vinegar, tarragon, parsley, and mint.

Top with chopped celery leaves, parsley, and lightly toasted pine nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens